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Asparagus Phyllo Bake

Thanks to Times-Herald reader Shirley Williamson of Newnan, GA, for sharing a few of her favorite recipes with us. Enjoy! If you have a special recipe you would like to share with our readers, email to closeup@newnan.com or mail to Recipes, The Newnan Times-Herald, P.O. Box 1052, Newnan, GA 30264.

Asparagus Phyllo Bake

Ingredients:

2 pounds fresh asparagus, trimmed and cut into one-inch pieces

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5 eggs, lightly beaten

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1 carton (15 ounces) ricotta cheese

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1 cup (4 ounces) shredded Swiss cheese

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2 tablespoons grated parmesan cheese

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2 garlic cloves minced

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½ teaspoon salt

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½ teaspoon grated lemon peel

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½ teaspoon pepper

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½ cup slivered almonds, toasted

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¾ cup melted butter

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16 sheets phyllo dough (14-inches by 9-inches)

In a large saucepan, bring 8 cups of water to a boil. Add asparagus; cook uncovered for 30 seconds or just until asparagus turns bright green. Remove asparagus and immediately drop into ice water. Drain and pat dry.

In a large bowl, mix eggs, cheeses, and seasonings; stir in almonds and asparagus.

Preheat oven to 375 degrees. Brush a 13-inch-by-9-inch baking dish with some of the butter. Unroll phyllo dough. Layer eight sheets of phyllo in the prepared dish, brushing each with butter before placing the next sheet. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.

Spread ricotta mixture over phyllo layers. Top with remaining phyllo sheets, brushing each with butter as you go, one at a time. Cut into 12 rectangles. Bake for 50-55 minutes or until golden brown.

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Spaghetti Puttanesca

Shirley Williamson suggests that this pasta dish can be eaten as is or with shrimp added.